Six secondary and post-secondary instructors have earned CAFÉ’s recognition for their innovation, leadership, sustainability efforts, and entrepreneurship work in culinary education. Each honoree receives a cash prize and plaque. Congratulations to following educators:
Call for Papers for "COVID-19 Impact on Culinary Education and the Foodservice Industry"
You’re listening to CAFÉ Talks – The Center for Advancement of Foodservice Education, where our mission is to:
“Connect the Foodservice Industry with the Foodservice Classroom.”
Deal for Education and Learning (D.E.A.L. of the Week)
Thanks to Mercer Culinary for offering this Knife Cut Poster to the first 25 instructors who reach out.
And the Winner is
The National Mango Board celebrated Women’s History Month by Calling All Women Leaders and Innovators in Foodservice
They asked: “What’s your Womango story?”
Escoffier Resources
I am excited to share that Auguste Escoffier School of Culinary Arts is providing High Schools across the nation with FREE e-learning content to enhance students’ learning experience. Escoffier is a leader in professional online and campus-based culinary education, with over 4,200 students nationwide. Escoffier is proud to share videos, recipe cards and assessment tools from their curriculum to complement your teaching and assist with measurement and grading. A sample of the content includes:
More CAFE Vision and Resources for You and Your Students:
Great Feedback from Chef Scot Rice, Florin High School in Sacramento:
A report by the Sterling-Rice Group gives artful, innovative strategies for restaurateurs operating during Coronavirus restrictions. The report creates a teachable moment for students and employers alike.
By Lisa Parrish, GMC Editor
Diners turn to comfort foods in uncertain times. Update classic applications for the warmer months with a fruit-forward twist.
By DOLE Foodservice